Comment setting has been removed. If you have any question, please drop me an email (check at About Me & Contact). Thanks.

Wednesday, November 20, 2013

Vietnamese Pumpkin flowers stuffed with prawn (bong bi don thit) 越式酿南瓜花

I tried to order this stuffed pumpkin flowers with prawn when we were taking dinner at one of the restaurant at Ho Chi Minh but it was out of stock. Before return home, I was happy to find this edible pumpkin flowers at a wet market nearby hotel, so I brought back some to try out.

spf copy

This was the first time I enjoyed a cuisine using edible flowers..It seem quite hard to find pumpkin flowers at our pasar (market) here ..
spf2 copy

spf1 copy



spf6 copy
Frankly, it was hard to detect the pumpkin flower aroma..

spf7 copy

Vietnamese Pumpkin flowers stuffed with prawn (bong bi don thit) 越式酿南瓜花

12 pumpkin flowers, stems intact with stamen removed

spf4 copy
Filling ingredients
115g prawns paste
100g fish paste
Dill, chopped ( I replaced with spring onions)
1/2tsp fish sauce
1/2tsp salt or to taste
1/2tsp sugar
Freshly crushed black pepper

Crispy batter- refer to recipe here


1.     Mix all filling ingredients till thick paste.

2.     Take a tablespoon of paste and carefully stuff each pumpkin flower. 

3.     Coat each flower with crispy batter.

4.     Heat oil in a wok, deep fry flowers in batches over medium low heat until crisp and golden brown, place on absorbent paper towel.

5.     Serve hot.

Recipe inspired by : here, by Sonia aka Nasi Lemak Lover
Blog Widget by LinkWithin